"Double soy milk flavored muffin" in private baking shop(da chao shao si ren hong bei fang shuang dou nai xiang mai fen )

"Double soy milk flavored muffin" in private baking shop

Introduction:

"Muffin Cake" is a succinct cake, which is most suitable for beginners to make. As long as you are a little more serious, the failure rate is almost zero. You can use it once you read my diary. There are two ways to make muffin, one is traditional method, the other is emulsion method. The traditional method is to use vegetable oil, mix all the raw materials and bake them. But the emulsification method uses the butter, needs to beat the method to make, slightly more complex. The two kinds of muffins have their own characteristics. The muffins made by the traditional method have a little less softness, while the muffins made by the emulsion method have a good softness, which can be troublesome. But I feel that the taste of Muffin Cake made by emulsification method is better. This time, I made this Muffin Cake with light cream instead of vegetable oil or butter. The reason why we use light cream is that there is only half a box of light cream left in the freezer for a long time. In order to keep the freshness, we use it to make it. Before making the cream, I used it as emulsification method. It tastes soft and full of milk flavor. There are also cooked red kidney beans and M beans left by my friends. Ha ha, so I named it "shuangdouruxiangmaifen"

Production steps:

Step 1: main raw materials.

Step 2: mix the flour, baking powder and salt evenly.

Step 3: sift and set aside.

Step 4:

Step 5: pour the cream into the steel basin.

Step 6: divide the cream into two parts and pour in the sugar.

Step 7: beat evenly with the egg beater at low speed.

Step 8: then knock the egg into the bowl.

Step 9: mix well.

Step 10: add milk and beat well.

Step 11: adjust the speed of the egg beater to beat the cream and eggs from low to high, and beat the paste until it is slightly wavy.

Step 12: pour the sifted powder into the paste and mix evenly.

Step 13: when turning and mixing with a rubber shovel, do not use force, cut and mix the bottom of the shovel back and forth, do not make gluten, and the gluten taste of flour is not good.

Step 14: mix the paste well and pour in the red kidney beans.

Step 15: then pour in the pre cooked m beans and mix well.

Step 16: spoon the batter into the paper cup in the mold with a steel spoon.

Step 17: 7-8 points is enough.

Step 18: preheat the 34L oven at 190 ℃ for 5 minutes, put the baking tray into the middle frame of the oven, and bake at 190 ℃ for 20-25 minutes.

Step 19: insert a toothpick into the center of the cake. There is no wet surface after pulling it out. The toothpick surface is very dry, that is, it is ripe. At this time, it can be taken out of the oven and enjoyed after cooling.

Step 20: this point features: light yellow color, rich milk flavor, soft taste, sweet taste.

Materials required:

Low gluten flour: 150g

Eggs: 50g each

Fine granulated sugar: 60g

Baking powder: 3 G

Salt: 2G

Fresh milk: 50g

Light cream: 80g

M bean: 30g

Red kidney beans: 50g

Note: 1, the use of powder must be screened, so that there is no loose particles of flour. 2. Red kidney beans should be cooked in advance and simmered slowly with low heat. Don't make the beans blossom. After cooking, the beans should be complete and soft. 3. You can also use butter to make it. Just beat the butter. The follow-up process is the same. 4. When whipping cream, it's better to add sugar in several times. The speed of electric egg beater is low medium high medium low, so as to control the speed, and it can be quickly whipped. 5. When baking, it depends on the size of the oven and the actual temperature to determine the temperature and time of baking. When baking to 15 minutes, you can check the maturity of the cake. According to the above method, insert the toothpick in the center of the cake. After pulling out the toothpick, the surface of the toothpick is not wet and dry. It proves that the cake has been baked and can be taken out. Remember this time and temperature and wait for the next time It's much easier to bake.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Da Chao Shao Si Ren Hong Bei Fang Shuang Dou Nai Xiang Mai Fen